Lemon Garlic Pan-Seared Shrimp with Roasted Asparagus and Quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lemon Garlic Pan-Seared Shrimp with Roasted Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Lemon Garlic Pan-Seared Shrimp with Roasted Asparagus and Quinoa

Savor the bright flavors of lemon and garlic as tender, pan-seared shrimp pair perfectly with crispy roasted asparagus and a side of fluffy quinoa. This dish offers a vibrant combination of textures and tangy notes, ensuring every bite is both refreshing and satisfying.

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NUTRITION

428kcal
Protein
49.5g
Fat
17.5g
Carbs
30.3g

SERVINGS

1 serving

INGREDIENTS

6 ounces Shrimp (170g)

200g Asparagus

1 tablespoon Olive Oil (14g)

1/2 cup Cooked Quinoa (93g)

1 tablespoon Lemon Juice (15g)

1 Garlic Clove (3g)

Salt and Pepper to taste

Red Pepper Flakes (optional)

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PREPARATION

  • 1

    Pat the shrimp dry and season lightly with salt, pepper, and a dash of red pepper flakes if desired.

  • 2

    In a small bowl, mix the lemon juice and minced garlic. Set aside to allow the flavors to meld.

  • 3

    Heat olive oil in a skillet over medium-high heat. Once the oil is hot, add the shrimp and sear for about 2 minutes on each side until they turn pink and are just cooked through.

  • 4

    As the shrimp cooks, preheat your oven to 425°F (220°C). Toss the asparagus with a little olive oil, salt, and pepper, then spread them on a baking sheet.

  • 5

    Roast the asparagus in the oven for about 10-12 minutes until tender and slightly crispy at the tips.

  • 6

    Remove the shrimp from heat and drizzle with the lemon garlic mixture. Give a gentle toss to coat evenly.

  • 7

    To serve, place a portion of cooked quinoa on the plate, top with the shrimp, and arrange roasted asparagus on the side. Enjoy warm.

Lemon Garlic Pan-Seared Shrimp with Roasted Asparagus and Quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lemon Garlic Pan-Seared Shrimp with Roasted Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Lemon Garlic Pan-Seared Shrimp with Roasted Asparagus and Quinoa

Savor the bright flavors of lemon and garlic as tender, pan-seared shrimp pair perfectly with crispy roasted asparagus and a side of fluffy quinoa. This dish offers a vibrant combination of textures and tangy notes, ensuring every bite is both refreshing and satisfying.

NUTRITION

428kcal
Protein
49.5g
Fat
17.5g
Carbs
30.3g

SERVINGS

1 serving

INGREDIENTS

6 ounces Shrimp (170g)

200g Asparagus

1 tablespoon Olive Oil (14g)

1/2 cup Cooked Quinoa (93g)

1 tablespoon Lemon Juice (15g)

1 Garlic Clove (3g)

Salt and Pepper to taste

Red Pepper Flakes (optional)

PREPARATION

  • 1

    Pat the shrimp dry and season lightly with salt, pepper, and a dash of red pepper flakes if desired.

  • 2

    In a small bowl, mix the lemon juice and minced garlic. Set aside to allow the flavors to meld.

  • 3

    Heat olive oil in a skillet over medium-high heat. Once the oil is hot, add the shrimp and sear for about 2 minutes on each side until they turn pink and are just cooked through.

  • 4

    As the shrimp cooks, preheat your oven to 425°F (220°C). Toss the asparagus with a little olive oil, salt, and pepper, then spread them on a baking sheet.

  • 5

    Roast the asparagus in the oven for about 10-12 minutes until tender and slightly crispy at the tips.

  • 6

    Remove the shrimp from heat and drizzle with the lemon garlic mixture. Give a gentle toss to coat evenly.

  • 7

    To serve, place a portion of cooked quinoa on the plate, top with the shrimp, and arrange roasted asparagus on the side. Enjoy warm.